Total Time
2hrs 45mins
Prep 15 mins
Cook 2 hrs 30 mins

My mother clipped this recipe out of USA Weekend back in 1993 - it was always the sauce she made while I was growing up (it's a recipe by Kathie Lee Gifford). Now that I cook myself, I've taken the recipe and adapted it to a few of my own 'likes' and now use this as my sauce for pasta, lasagna and ravioli! Can't be beat! (this recipe freezes very well!)

Ingredients Nutrition


  1. In large saucepan or Dutch oven (at least 6 quarts), brown ground beef until no longer pink; drain.
  2. Add remaining ingredients and bring to boil.
  3. Reduce heat; simmer for 2-3 hours (the longer the better for my own tastes), stirring occasionally.
  4. If sauce tastes a little on the acidic side (from tomato sauce/paste), add the sugar.
  5. Serve over pasta!
Most Helpful

Excellent meat sauce! Followed the recipe exactly and added a little red wine. I let the sauce simmer for 3 1/2 hours. Delicious! I did not need to add the sugar. Great dinner and I love having more to freeze for a later day. Thanks!

susie cooks March 18, 2009

This was delicious!!!! I was looking for a meaty sauce this time rather than making meatballs and decided to try this. I made as directed with the exception of instead of 2 lbs. ground beef, I did a mix of 1 lb. (meatloaf mix type)ground beef and 1/2 lb. crumbled italian sausage and 1/2 lb. pepperoni chunks. I did add the sugar and used extra parmesan. Soooo yummy is now in my permanent cookbook file.

jellyko June 17, 2005